Hazelnut Free Paleo Truffle Ghee
Rich, deeply aromatic, and genuinely luxurious, this truffle ghee is the kind of condiment that makes everything it touches taste more special. Real butter is slowly clarified until the milk solids turn golden and the fat becomes a clear, amber-hued liquid — that process is what gives ghee its nutty depth and long shelf life. Once strained through cheesecloth, the pure fat is infused with real black truffle and truffle oil, creating a layered, earthy intensity that store-bought flavored butters simply cannot match. Because the milk solids are fully removed during clarification, this is a genuinely clean, paleo-friendly fat with no dairy proteins left behind. Many truffle products on the market rely on synthetic flavoring compounds or blended oils that can include unexpected additives, but here every ingredient is straightforward and easy to verify. A spoonful melted over roasted vegetables, stirred into cauliflower mash, or drizzled on a perfectly seared steak is all it takes to understand why this jar will become a permanent fixture in your fridge.
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter
- 1 oz black truffle, very thinly sliced or finely minced
- 1 tbsp black truffle oil
- ¼ tsp fine sea salt
Instructions
- 1
Cut the butter into roughly 1-inch pieces and place in a small saucepan over medium-low heat. Let it melt completely without stirring, then reduce the heat to low.
- 2
Cook the melted butter over low heat, undisturbed, until the white milk solids sink to the bottom and turn lightly golden, and the surface foam subsides, about 20–25 minutes. The liquid fat should be clear and amber-gold. Remove from heat.
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